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Meal families
Sheep and Goats
Blanquette of lamb with fresh mint
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
The dish is served with pasta, potatoes, or rice, often complemented with mushrooms.
Shellfish and Seafood
Provençal-style octopus
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Sheep and Goats
Leg of lamb with spices
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Cheeses
Rush Creek Reserve
United States. Wisconsin.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 2 months.
Sheep and Goats
Shoulder of lamb with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Freshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Desserts and Sweet Courses
Fontainebleau
Dessert made with fresh cow's milk cheese and whipped cream.
Poultry
Grilled duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.